Lemon Tofu Piccata

Tangy Lemon Tofu Piccata is an easy entree that doesn't look or taste like it was easy to make. You can make the tofu in the oven or in the air fryer while you prepare the citrusy sauce.

When you first glance at the ingredients for this Tofu Piccata recipe, it is going to look like a LOT of things, but do not panic! If you look closely, you'll see that the total number of ingredients is totally manageable.

The sauce ingredients are exactly the same as the marinade, but it adds vegetable broth for volume, cornstarch to thicken, and capers for some extra zing.

You actually only need nine ingredients to make this recipe.

The cooking method is the same one that I use for my trusty Panko Tofu recipe. But you don't need an air fryer to make your Tofu Piccata. I have included oven directions, as well. You do you!

Preparing Your Tofu

You don't need to use an air fryer, but you do need to press your tofu well to enjoy this recipe at its best. I press my tofu using the EZ Tofu Press.

The EZ Tofu Press gets the water out of your tofu in 10-15 minutes. I'm impatient, so I usually press for 10 and have never had an issue.

Pressing the tofu is crucial, because getting that excess water out gives you a firmer texture and makes room for the tofu to drink up that tasty, citrusy Tofu Piccata marinade. Once your tofu is pressed and sliced, you toss it in the marinade, then let it sit for a bit to soak in those lovely flavors.

Coat your marinated tofu in panko breadcrumbs, and you are ready to bake or air fry that tofu!

While the tofu is cooking, make your sauce in the blender, then simmer the sauce briefly on the stovetop to thicken, and you're good to go.

Panko might seem like an odd choice for a piccata recipe, but hear me out, y'all. I wanted a coating that would give you a nice, satisfying crunch, since normally piccata is pan fried, not baked or air fried.

My original idea was to use Italian breadcrumbs, and you're certainly welcome to do that. I shifted to panko, though, because it is so hard to find vegan breadcrumbs at the store, and I didn't want you guys to have to make breadcrumbs from scratch.

It just felt like unnecessary steps, when the panko gives the texture you want, and the sauce and marinade for the Tofu Piccata are already so flavorful.

And - let's be real - this recipe is all about that SAUCE.

Serving Your Tofu Piccata

I like to dish this up over noodles with a side of steamed broccoli. You can prep and cook the noodles and broccoli while the tofu is marinating and cooking, so everything is ready at the same time. Easy peasy, lemon squeezy!

To serve your tofu, top with lemon rounds and a little bit of parsley for garnish, then add a couple of tablespoons of that lemony piccata sauce.